Cast-iron Flank Steak with Lime Chimichurri Sauce
No grill needed, this Cast-iron Flank Steak is marinated to add flavor and tenderize it before being seared on a cast-iron and cooked to perfection! The lime Chimichurri is zesty and herbaceous and a perfect, bright addition to the savory steak!
- 2 lbs flank steak (or skirt steak)
For the Flank Steak Marinade:
- 4 cloves minced garlic
- 1 small minced shallot
- 1 cup coconut aminos
- 1 lime
- 1/4 cup rice vinegar
For the Lime Chimichurri Sauce:
- 1 cup parsley
- 1 cup cilantro
- 1/2-1 juiced lime
- 3 green onions
- 1/2 tsp crushed red pepper
- 1/2-1 tsp salt
- 4 cloves garlic
- 1/2 cup olive oil
Combine all ingredients for the marinade in a shallow dish and marinate the steak for at least 4 hours (but no more than 24). Remove from the fridge at least 1 hour before cooking time to let the steak come to room temperature.
Heat a large cast-iron over medium heat for 5 minutes, or until hot. Add 2 tbsp of oil to the skillet and allow to heat for another 30 seconds.
Add the flanks steak to the cast-iron and cook until it reaches an internal temperature of 130 (use a meat thermometer) at the thickest part, about 5-7 minutes per side.
Allow the flank steak to rest for at least 10 minutes on a cutting board before slicing against the grain.
While the flank steak is resting, combine all ingredients for the lime chimichurri sauce (except for the olive oil) in a food processor and pulse while streaming in the oil until you reach desired consistency.